Smoothie Bowl Saturday

Happy Smoothie Bowl Saturday! Last week I posted my “Top 5 Los Angeles Smoothie Bowls,” but today I want to share with you my recipe for making your own at home!

Homemade Granola

What’s better than homemade granola fresh out of the oven?  Nothing! Most store-bought granolas have chemicals or added sugars, so making your own at home is not only more fun, but also healthier!

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Here’s what you’ll need…

  • 2 cups gluten-free oats
  • 3/4 raw mixed nuts, chopped (I used almonds, cashews, brazil nuts, and pecans)
  • 1 heaping teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup (or another liquid sweetener such as honey or non-GMO agave)

Preheat the oven to 300 degrees Fahrenheit.  Combine the ingredients in a bowl and stir until evenly mixed together! Place on a lined cookie sheet and bake for about 20 minutes, take it out from the oven and mix around the granola on the cookie sheet, then bake for another 20 minutes.  Let cool.  Next, get out a bowl and enjoy your granola either alone with almond milk or make a parfait using almond yogurt, granola, berries, and almond butter!

Sometimes I also enjoy putting dried fruit (with no added sugar) in my granola, such as dried apricots! If you decide to add this, use about 1/2 cup chopped dried fruit after it finishes baking so the fruit does not burn in the oven.

Fun Foodie Fact: Cinnamon helps regulate blood sugar and improve antioxidant status in the body!

Saturday Morning French Toast Made Healthier!

Happy Weekend!  Today I’m sharing my easy, healthier, and scrumptious gluten & dairy-free french toast recipe!
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What you’ll need…

  • 1 egg
  • 1/4 cup almond milk (or dairy-free milk of choice)
  • 2 slices gluten-free bread of choice
  • 1 teaspoon cinnamon
  • olive or coconut oil (to grease pan)
  1. Combine the egg, almond milk, and cinnamon in a bowl and whisk together.
  2. Cut bread into halves (traditional style), sticks, or even squares (the shape doesn’t matter for taste, but just makes it fun to eat!).
  3. Lightly coat a griddle pan with olive or coconut oil to avoid the bread sticking to the pan.
  4. Dip bread into the egg/almond milk/cinnamon mixture and make sure it is coated on both sides.
  5. Place the bread on the pan over the stove and cook until both sides are golden brown.
  6. Remove bread from the pan and top with organic maple or agave syrup, fresh fruit, raw cacao sauce (even mixture of cacao powder, coconut oil, and maple syrup), or almond/peanut butter!  The options are endless 🙂
  7. Place on your prettiest Parisian plate!  Mine is from Anthropologie…What is more fitting for some Saturday morning French toast?!

My Project Need Interview & Banana Bread Recipe

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I am thrilled to announce that this week I was interviewed by Jordan from the RecipEats blog for Project Need, a campaign group dedicated to creating awareness for teenage nutrition, which is something I am also very passionate about.  I love what Project Need stands for–Encouraging teens to live healthy lifestyles starting with making simple changes in everyday life.  My interview discusses my Lyme disease journey and passion for health. Check it out here!  I also shared my recipe for healthified gluten, dairy, and soy-free banana bread in the interview, which is something you won’t want to miss! 🙂

Pumpkin Overnight Proats

This recipe is packed with protein, healthy iron and fiber from the oats, and delicious pumpkin spice flavor!  The word “Proats” means protein oats, and the overnight part refers to the fact that this recipe allows you to wake up in the morning with breakfast ready to go.

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Pumpkin Overnight Proats

  • 1/2 cup gluten-free oats
  • 1/2 cup almond milk
  • 3 tbsp pumpkin puree
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp agave nectar
  • 2 tsp chia seeds
  • vanilla protein powder

Blend all ingredients except the oats together.  Then pour this mixture over the oats in a mason jar (or any type of container) and refrigerate overnight.  Stir once more in the morning and add any toppings you like (I topped mine with banana!). Enjoy 🙂

Protein Scramble

This breakfast recipe is perfect because it’s full of nutrients and will keep you full until lunchtime!  Here is my egg white and veggie scramble 🙂

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  • Egg Whites
  • Spinach
  • Tomatoes
  • Mushrooms
  • Red pepper flakes, if desired
  • Salt and pepper to taste, if desired

I don’t have specific measurements for each ingredient.  I just chop the veggies, throw all ingredients in a pan on the stove, and cook!  This dish is full of protein, spice, and yumminess 🙂

Fun Foodie Fact: Spinach contains twice the amount of iron as other leafy greens!  Also, each egg white provides 4 grams of protein without any of the fat from the egg yolk!

Pumpkin PB Pancakes

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I can’t remember the last time I had pancakes before I made these,  but I was excited to resurrect an old childhood favorite of mine!  I didn’t want to go the traditional route, so I added pumpkin pie spice and powdered peanut butter to these pancakes!   I also added cacao to some to make them chocolatey.  I know the combination sounds a little bit crazy, but trust me, they are heavenly!

Pumpkin PB Pancakes

  • 1/4 cup almond meal
  • 1/4 cup gluten-free flour of your choice
  • 1/2 Tbsp coconut sugar
  • 1/3 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup almond milk (or milk of your choice)
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 to 1 Tbsp powdered peanut butter (depending on how strong you want your peanut butter flavor)
  • 3 Tbsp egg whites
  • 1 tsp cacao (in case you want chocolatey pancakes like me!)

Combine all ingredients in a bowl and mix until smooth and evenly distributed.  Add more or less spice, almond milk, peanut butter, or cacao to get the consistency and flavor you desire!  Cook on a griddle on the stove until thoroughly cooked through.  I drizzled mine with warmed up maple syrup and then topped with a couple pumpkin spice candied pecans!  Enjoy 🙂

Saturday Morning Smoothie Bowl

I love Saturday mornings because I don’t have to set an alarm to wake up early for school like I do during the week, and I am not rushing to get out the door!  I really enjoyed leisurely waking up this morning and taking my time to make breakfast and snap pictures for my blog.  I made a delicious Berry Smoothie Bowl that I am so excited to share with you!

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Here is what you’ll need to recreate it:

  • 1 Cup Almond Milk (Or any type of milk you prefer)
  • 1/3 Cup Frozen Raspberries
  • 1/3 Cup Frozen Blueberries
  • 1 Scoop (Half-Serving) Vanilla Protein Powder
  • Splash of Vanilla Extract
  • 2 shakes of Cinnamon

Blend and pour into a bowl.  Add whichever toppings you enjoy!  I topped mine off with organic blueberries, raspberries, and unsweetened coconut shreds.  The beautiful thing, though, about smoothie bowls is that there are endless opportunities and combinations.  Add a banana to thicken, switch the berries out for a different fruit, add almond butter, or anything you desire!

Fun Foodie Fact: Blueberries are full of phytochemicals called pterostilbenes, which have antioxidants that protect the body from harmful, damaging molecules called free-radicals.

Pumpkin Spice & Everything Nice! Smoothie Time

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This pumpkin spice smoothie is one of my fall favorites!  It tastes just like pumpkin pie, but in smoothie form 🙂

Here’s what you need…

  • 1 cup almond milk (or whichever milk you choose)
  • 2 medjool dates, pitted
  • 2 ice cubes
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 to 4 tbsp pumpkin puree (depending on how strong you want the pumpkin flavor to be!)
  • Vanilla protein powder-optional (I usually add half a serving to my smoothies)

Blend!

Fun Foodie Fact: Nutmeg cleans out built-up toxins in the kidney and liver.  It also decreases the deterioration of pathways and functions in the brain!

Gluten, Dairy, Soy-Free Blueberry Muffins

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Ingredients:

  • 2 cups your choice of gluten-free flour
  • 1/2 cup agave nectar, honey, or maple syrup
  • 2 1/2 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup almond milk
  •  1/2 cup applesauce
  • 2 eggs
  • 1 cup blueberries.

Instructions: Preheat oven to 400 degrees F. Combine dry ingredients, then the wet ingredients. Mix in blueberries and pour into muffin tins lightly greased with olive oil spray. Bake 15-20 minutes then cool 🙂

Being gluten/dairy/soy free, I do not often find muffins suitable for me to eat. Also, I prefer to eat little to no added sugar,  so I  love to make my own muffins instead!